Microbial, physicochemical and sensory characteristics of salami produced from Wild Boar (Sus scrofa)
The wild boar (Sus scrofa) population in central Italy has strongly increased in the last decades. The meat of the game is characterized by high-quality value and the manufacture of food products from game meat could represent a remarkable added value for the local market promoting local gastronomic...
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| Format: | Article |
| Language: | English |
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HACCP Consulting
2021-05-01
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| Series: | Potravinarstvo |
| Subjects: | |
| Online Access: | https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1551 |
| _version_ | 1818379347423133696 |
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| author | Rossana Roila Raffaella Branciari Sara Primavilla Dino Miraglia Francesca Vercillo David Ranucci |
| author_facet | Rossana Roila Raffaella Branciari Sara Primavilla Dino Miraglia Francesca Vercillo David Ranucci |
| author_sort | Rossana Roila |
| collection | DOAJ |
| description | The wild boar (Sus scrofa) population in central Italy has strongly increased in the last decades. The meat of the game is characterized by high-quality value and the manufacture of food products from game meat could represent a remarkable added value for the local market promoting local gastronomic specialties and traditions. Adult animals were hunted with the waiting method and the carcasses were processed into the game processing center. Five batches of salami were produced with different amounts of wild boar meat and pork meat. The microbiological, physicochemical, rheological, and sensory evaluations were performed. The microbiological analyses indicated that the salami is safe to consume as Listeria monocytogenes and Salmonella spp. were undetectable in the end products. The Enterobacteriaceae count was below 3 log CFU.g-1 attesting to the adequacy of hygienic characteristics of the process. The chemical composition analyses showed lower lipid content in comparison to pork salami, while the rheological characteristics were equivalent among products. The sensory evaluation highlighted that the consumers’ appreciation of wild boar salami is comparable to that of traditional pork salami. |
| first_indexed | 2024-12-14T02:01:21Z |
| format | Article |
| id | doaj.art-269ed2609e40429d9aab24c6a30f9b8e |
| institution | Directory Open Access Journal |
| issn | 1337-0960 |
| language | English |
| last_indexed | 2024-12-14T02:01:21Z |
| publishDate | 2021-05-01 |
| publisher | HACCP Consulting |
| record_format | Article |
| series | Potravinarstvo |
| spelling | doaj.art-269ed2609e40429d9aab24c6a30f9b8e2022-12-21T23:21:00ZengHACCP ConsultingPotravinarstvo1337-09602021-05-011547548310.5219/15511168Microbial, physicochemical and sensory characteristics of salami produced from Wild Boar (Sus scrofa)Rossana Roila0https://orcid.org/0000-0002-6998-0348Raffaella Branciari1https://orcid.org/0000-0002-4428-9016Sara Primavilla2https://orcid.org/0000-0002-5711-3685Dino Miraglia3Francesca Vercillo4David Ranucci5https://orcid.org/0000-0002-5919-7122University of Perugia, Department of Veterinary Medicine, Via San Costanzo 4, 06121 Perugia, Italy, Tel.: + 39 075 585 7936University of Perugia, Department of Veterinary Medicine, Via San Costanzo 4, 06121 Perugia, Italy, Tel.: +39 075 585 7936Istituto Zooprofilattico Sperimentale dell' Umbria e delle Marche "Togo Rosati, Via G. Salvemini 1, 06126 Perugia, Italy, Tel.: +39 075343267University of Perugia, Department of Veterinary Medicine, Via San Costanzo 4, 06121 Perugia, Italy, Tel.: +39 075 585 7932University of Perugia, Department of Veterinary Medicine, Via San Costanzo 4, 06121 Perugia, ItalyUniversity of Perugia, Department of Veterinary Medicine, Via San Costanzo 4, 06121 Perugia, Italy, Tel.: +39 075 585 7931The wild boar (Sus scrofa) population in central Italy has strongly increased in the last decades. The meat of the game is characterized by high-quality value and the manufacture of food products from game meat could represent a remarkable added value for the local market promoting local gastronomic specialties and traditions. Adult animals were hunted with the waiting method and the carcasses were processed into the game processing center. Five batches of salami were produced with different amounts of wild boar meat and pork meat. The microbiological, physicochemical, rheological, and sensory evaluations were performed. The microbiological analyses indicated that the salami is safe to consume as Listeria monocytogenes and Salmonella spp. were undetectable in the end products. The Enterobacteriaceae count was below 3 log CFU.g-1 attesting to the adequacy of hygienic characteristics of the process. The chemical composition analyses showed lower lipid content in comparison to pork salami, while the rheological characteristics were equivalent among products. The sensory evaluation highlighted that the consumers’ appreciation of wild boar salami is comparable to that of traditional pork salami.https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1551game meat productfermented meat productsfood safetytextural characteristicswildlife |
| spellingShingle | Rossana Roila Raffaella Branciari Sara Primavilla Dino Miraglia Francesca Vercillo David Ranucci Microbial, physicochemical and sensory characteristics of salami produced from Wild Boar (Sus scrofa) Potravinarstvo game meat product fermented meat products food safety textural characteristics wildlife |
| title | Microbial, physicochemical and sensory characteristics of salami produced from Wild Boar (Sus scrofa) |
| title_full | Microbial, physicochemical and sensory characteristics of salami produced from Wild Boar (Sus scrofa) |
| title_fullStr | Microbial, physicochemical and sensory characteristics of salami produced from Wild Boar (Sus scrofa) |
| title_full_unstemmed | Microbial, physicochemical and sensory characteristics of salami produced from Wild Boar (Sus scrofa) |
| title_short | Microbial, physicochemical and sensory characteristics of salami produced from Wild Boar (Sus scrofa) |
| title_sort | microbial physicochemical and sensory characteristics of salami produced from wild boar sus scrofa |
| topic | game meat product fermented meat products food safety textural characteristics wildlife |
| url | https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1551 |
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